Spiced Ginger Plum Chutney

I have a new obsession and it’s called ginger plum chutney! Forget about cooked fruit in your porridge – this chutney will level up your breakfast bowl for sure and transform your breakfast into a taste sensation. It works perfect with creamy porridge, but also pancakes, waffles or toast.

The beauty of this ayurvedic ginger plum chutney lies in the balance of flavours. Plums contribute a delightful sweet and sour taste. The pungency of ginger adds a spicy kick, while the warm embrace of cinnamon and cardamom elevates the taste experience. A hint of vanilla enhances the chutney’s aroma, making it a multi-sensory delight and a great way to your meals.

Chutneys in Ayurveda are often crafted to include a mix of ingredients that balance the three doshas. For example, sweet, sour and spicy chutneys can help balance the vata dosha and promote overall well-being and aid in digestion. Here’s why you should try this recipe:

  • Aid in digestion: This ayurvedic chutney contains ginger, which is known for its digestive properties. This chutneys can help improve digestion and assimilation of nutrients, which is a key aspect of ayurvedic dietary principles.
  • Enhancing flavour: Ayurveda believes that food should not only be nourishing but also pleasurable to the senses. Chutneys add depth and flavor to meals, making them more enjoyable. This can be especially important for individuals with imbalanced doshas, as the right flavors can help restore equilibrium.
  • Use it like you want: Beyond just being a condiment, this chutney is highly versatile. You can use it to enhance a wide range of dishes, from topping your morning porridge to spreading it on toast, or pairing it with porridge, rice, vegetables and snacks. Its adaptability allows you to experiment and discover new flavour combinations.

Recipe for the ayurvedic ginger plum chutney

INGREDIENTS
  • 8 plums
  • 4 soft dates (pitted)
  • a generous handful of freshly grated ginger (approximately the size of a walnut)
  • 1 tsp coconut oil
  • 0,5 tsp cinnamon
  • 0,5 tsp cardamom
  • a bit of vanilla
  • a pinch of salt

 

METHOD
  1. Wash and de-pit the plums. Cut into small cubes. Cut dates into small cubes too. Peel and grate the fresh ginger.
  2. In a pot, melt the coconut oil. Add grated ginger, cinnamon, cardamom and vanilla. Give it a little stir and let cook for about a minute, before adding the the plums. Give it a good stir, add 2 tablespoons of water and let simmer for a couple of minutes on medium heat. Add the date cubes and let simmer for another 5 minutes.
  3. Add some more water and let simmer for another 8-10 minutes until the plums and dates are soft. Add more water as needed to achieve your desired chutney consistency.
Ginger Plum Chutney in a bowl
TIPS
  • Choose ripe plums: Opt for ripe plums that are slightly soft but not overripe. They will have a better flavor and texture for your chutney.
  • Variety of plums: Experiment with different varieties of plums for unique flavour profiles. Each type of plum can bring its own sweet and tart notes to the chutney.
  • Ginger freshness: Use fresh ginger for the best flavour. Grate it finely to distribute its warmth and spiciness evenly throughout the chutney.
  • Consistency control: Add water gradually to control the chutney’s consistency. If you prefer it thicker, add less water, and for a thinner chutney, increase the amount of water slightly.
  • Spice balance: Adjust the amount of cinnamon, cardamom and other spices to your taste. Start with the recommended quantities and add more if you prefer a spicier or more aromatic chutney.
  • Sugar balance: If your plums are very sweet, you may need to reduce the amount of dates to maintain a balanced flavour.
  • Storage: Store your plum chutney in a clean, airtight container in the refrigerator. It should last for a few weeks. You can also consider preserving it in sterilized jars for longer shelf life.
  • Serving suggestions: Get creative with how you serve your chutney. Apart from topping porridge, it pairs wonderfully with hearty dishes, grilled tofu, or as a condiment for sandwiches and wraps.
  • Seasonal ingredients: Whenever possible, use seasonal and locally sourced ingredients for the freshest and most flavourful chutney.
  • Taste and adjust: Taste your chutney as it simmers and adjust the seasonings to your liking. Remember, ayurvedic cooking often involves subtle adjustments to suit individual preferences and constitution.
Ginger Plum Chutney on Oatmeal Bowl